SALADS FOR ALL SEASONS

By Charlotte Sanders
Related Categories: Cookbook Confidential

What’s good when, Check the date, check the weather, check the mood. Let all those factors have a say in what page you turn to cook from – trust me, once you start working with what’s good when, you’ll never go back.

 

SPRING

 

It’s the season when I really start to crave fresh flavours, heavy on the greenest of veg and packed with herbs. Try teaming salads with lamb, fresh fish and of course chicken. This is a great time to be cooking the Fitzroy (see page 104), Grilled Nutty Greens (see page 143) and Spring Veg & Mozzarella (see page 197).

 

What’s Good?

Artichokes

Asparagus

Broccoli

Chicory

Lettuce

New potatoes

Peas

Radishes

Rocket

Spring greens

Spring onions

Watercress

 

SUMMER

 

Whatever the weather, summer is the time to cook with alfresco dining in mind. Even when I’m locked up in the rain in the middle of summer, I still prepare salads that make me feel like I could be eating them outdoors in the sunshine! It’s time for my favourite tomato salads, Strawberry, Mint & Hazelnut (see page 69) and Courgette & Giant Couscous (see page 158).

 

What’s Good?

Aubergines

Broccoli

Courgettes

Cucumber

Fennel

Green beans

Lettuce

Mangetout

Peppers

Raspberries

Runner beans

Squash

Strawberries

Sweetcorn

Tomatoes

Wild mushrooms

 

AUTUMN

 

Heading back inside, I’m always looking for something a bit more substantial over autumn. I want to cook with squash and pumpkin all of the time and team my veg up with nutty grains and creamy dressings. My favourite autumn salads are Squash & Freekeh (see page 134) and Cauli Wedge (see page 139). I’m also obsessed with Pumpkin & Burrata (see page 184) for showing off.

 

What’s Good?

Beetroot

Brussels sprouts

Cabbage

Carrots

Cauliflower

Celeriac

Chicory

Jerusalem artichokes

Parsnips

Pears

Potatoes

Pumpkin

Squash

Wild mushrooms

 

WINTER

 

Winter is a funny salad season because I find it’s a halfway house between rich and warm salads packed with roasted veg and creamy cheeses, and the sharp, bitter citrusy salads that feature so heavily on my table during the very short days. Go for the Winter Citrus (see page 121), Leeks & Cannelini Beans (see page 125) and Carrot, Date & Puy Lentil (see page 126).

 

What’s Good?

Apples

Brussels sprouts

Carrots

Cauliflower

Celeriac

Chicory

Cranberries

Kale

Leeks

Oranges

Parsnips

Pears

Squash

Watercress

 

This recipe is from Salads Are More Than Leaves by Elena Silcock